A fabulous way to make the most of minced beef, this recipe for Hidden Veg Baked Meatball Subs is in the style of an American “Sub Sandwich”
RECIPE at the END of this Post
Perfect for Father’s Day and Potluck Suppers
“Pot Luck Supper”
“A potluck is a gathering of people where each person or group of people contribute a dish of food prepared by the person or the group of people, to be shared among the larger gathered group. Synonyms include: potluck dinner, spread, Jacob’s join, Jacob’s supper, faith supper, covered dish supper, dish party, bring and share, shared lunch, pitch-in, carry-in, bring-a-plate, dish-to-pass. It is also referred to as a smorgasbord or potlatch.”
For Father’s Day and the upcoming National Picnic Week, I have a tasty recipe to share today, with a North American slant, a pot luck style recipe for Hidden Veg Baked Meatball Subs, which ideal for taking along to large gatherings, for picnics as well as organised family events and reunions.
The meatballs hide a healthy secret with added grated courgettes as well as onions that add to your “five-a-day” requirements.
(The uncooked meatballs can be frozen for ease of cooking in the future, as can the cooked meatballs too.)
This is a fabulous way to make the most of minced beef, and my recipe for Hidden Veg Baked Meatball Subs is in the style of an American “Meatball Sub Sandwich”, which is loved by children and adults alike.
Hidden Veg Baked Meatball Subs focuses on a simple to prepare recipe that uses fabulous seasonal ingredients, but in a thrifty way…….so, for my meatballs, only 500g of minced beef is used, but as they are then made into tasty “meatball subs” they go much further. (A sub is an American sandwich)
I was inspired to create for this recipe based on my time living in the USA in the late 70’s and subsequently the early 80’s.
This recipe is something I enjoyed on many occasions at potluck suppers, large events, county fairs, parties and 4th of July picnics.
These baked meatballs make a fabulously tasty meal and are stretched even further by making them into hot sandwiches, something that the Americans are so good at serving.
For more Picnic and Father’s day recipes, scroll further down…..and I hope you feel inspired to make today’s recipe for Hidden Veg Baked Meatball Subs. Karen
Recipe Notes and Substitutions
- Grated carrots can be used in place of the courgettes.
- Use any hard cheese you have, such as Cheddar or Parmesan cheese.
- Use my recipe for Sourdough Pizza Bread Rolls in place of ciabatta rolls.
- The uncooked meatballs can be frozen for ease of cooking in the future, as can the cooked meatballs too.
Ten Potluck, Father’s Day and Picnic Recipes
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Recipe for Hidden Veg Baked Meatball Subs
- TO SERVE:
- Grana Padano or Parmesan cheese, grated (to serve)
- 4 to 6 ciabatta bread rolls (lightly toasted)
- Rapeseed or olive oil
- 2 large courgettes, coarsely grated
- sea salt
- 500g minced beef
- 2 onions, peeled and very finely diced
- 2 cloves garlic, peeled and finely diced
- 1 large free-range egg
- 2 slices wholemeal bread, crumbled
- 1 teaspoon dried orgeno
- salt and pepper to taste
- 1 x 400g tin of chopped tomatoes
- 1/2 teaspoon dried oregano
- 1 teaspoon sugar
- 1/4 teaspoon dried chilli powder
15 minutes before cooking, pre-heat oven to 200C/400F/Gas mark 6. Lightly grease an oven-proof dish with the oil.
Make the sauce by putting all the ingredients into a bowl and mixing well - adjust seasoning to taste with salt and pepper, and set to one side.
Put the grated courgettes into a sieve and sit over a plate or a bowl. Add about 2 tablespoons of sea salt and mix. Place a plate or bowl on top and weigh it down with a heavy weight or a large tin. Leave for 30 minutes.
Pour the courgette juice away and rinse the grated courgettes well under running water to get rod of the salt. Drain and squeeze any remaining liquid out of them, a good way to to do this is to pop them into a clean tea towel and squeeze them over the sink.
Place the grated courgettes into a bowl and add the rest of the meatball ingredients - mix well with your hands and allow to chill for 15 to 30 minutes to firm up before shaping.
When you are ready to shape the meatballs, wet your hands as this helps when shaping and take a walnut sized piece of meatball mix and shape into a ball. Place the meatballs into the oven-proof dish and continue to shape the meatballs until the mixture is all used up, arranging the balls so they don't touch each other in the dish.
Bake for about 15 minutes until they have taken on some colour and then move them around, bake for a further 5 minutes before pouring the sauce over them, bake for another 15 minutes until the sauce is bubbling and the meatballs are golden brown and cooked.
Scatter some grated Grana Padano cheese over the top of the meatball bake and allow to melt.
Assemble the "subs" by putting 3 to 4 meatballs (per person) on half of the toasted bread buns, top with sauce and some extra grated cheese, and serve with salad and pasta salad.
Grated carrots can be used in place of the courgettes.
Use any hard cheese you have, such as Cheddar or Parmesan cheese.
Use my recipe for Sourdough Pizza Bread Rolls in place of ciabatta rolls.
The uncooked meatballs can be frozen for ease of cooking in the future, as can the cooked meatballs too.
Nutrition InformationYield 4 to 6 Serving Size 1
Amount Per Serving Calories 632Total Fat 30gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 16gCholesterol 159mgSodium 721mgCarbohydrates 45gFiber 5gSugar 11gProtein 45g